This post may contain affiliate links. Please read our disclosure policy.
These Belgian Liege waffles are a serious treat—golden, crisp on the outside, and soft and pillowy on the inside. They’re made with a yeasted dough (yes, actual dough!), so they’re a bit different from your standard batter-based waffles… in the best way possible. Perfect for a cozy weekend breakfast or a special brunch!
Try topping them with whipped cream, fresh berries, or a drizzle of honey—or all of the above. No one’s judging.
Why You’ll Love Them
Let’s be honest—store-bought waffles just don’t cut it once you’ve had these. Liege waffles are next-level thanks to a rich, buttery dough and a fluffy, chewy texture. They puff up beautifully in the waffle iron and taste like something straight out of a Belgian café.
These waffles also make your kitchen smell amazing. Like vanilla, warm bread, and a little bit of magic.
Plus, they’re freezer-friendly. So if you somehow have leftovers (doubtful), you can pop them into the toaster later for a quick breakfast.
Liege Waffles Without Pearl Sugar
This is our simplified take on classic Liege waffles—no pearl sugar, no overnight dough, and absolutely no stress. As busy home cooks (and some of us parents too!), we love recipes that are full of flavor but don’t require hours in the kitchen or hard-to-find ingredients.
Pearl sugar is traditional in Liege waffles, but we intentionally left it out. Not everyone has it in their pantry, and honestly, with toppings like honey, maple syrup, or fruit, these waffles are already perfectly sweet and totally satisfying. That said, if you do have pearl sugar on hand and want to toss some in, go for it!
Helpful Tips
- If your kitchen is chilly, let the dough rise in your (turned off) oven with the light on. Works like a charm.
- Spray the waffle iron generously before each waffle—this dough is sticky!
- Waffle makers vary, so start at a lower heat setting and adjust as needed. You want golden, not scorched.
Topping Ideas
- Sifted powdered sugar
- Fresh berries or sliced bananas
- Honey or maple syrup
- Nutella or chocolate sauce
- Whipped cream or even a scoop of vanilla ice cream for dessert vibes
Leftovers and Storage
These are best fresh, but you can store them in the fridge for 2–3 days and reheat in the toaster or oven. They also freeze beautifully—just wrap them individually and warm up when needed.
Want more cozy breakfast ideas? Try our Belgian Waffle Recipe or Easy Potato Waffles next!
❓FAQs
Yes! You can prep the dough the night before and let it rise slowly in the fridge. Just bring it to room temperature before shaping and cooking the waffles.
Yes—use a plant-based milk and dairy-free butter alternative. The texture may change slightly, but they’ll still be delicious.
Absolutely. Mini chocolate chips, chopped nuts, or even dried fruit can be folded into the dough before shaping. Just don’t overload them or they won’t cook evenly.
Pin this now to find it later
Pin It
Belgian Liege Waffles
Equipment
Ingredients
- 3 ¾ cups all-purpose flour
- 1 tablespoon dry instant yeast
- ⅓ cup unsalted butter, melted and cooled
- 2 large eggs, at room temperature
- 6 tablespoons granulated sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup milk, full fat or low fat
For Serving (optional)
- Powdered sugar
- Honey
- Maple syrup
- Fresh fruit, e.g. bananas, strawberries, blueberries, raspberries
- Whipped cream
Instructions
- In a large mixing bowl, whisk together the flour and instant dry yeast. Set aside.
- In a separate bowl, whisk together the melted and cooled butter, eggs, sugar, salt, vanilla extract, and milk until well combined.
- Form the Dough: Pour the wet mixture into the bowl with the flour and yeast. Mix until a dough forms, then knead by hand or in a stand mixer fitted with a dough hook until smooth and elastic—about 5–6 minutes by hand or 4–5 minutes on medium-high speed in the mixer.
- First Rise: Lightly spray the dough with oil, cover the bowl with plastic wrap, and let it rise in a warm place for 30–45 minutes, or until doubled in size.
- Shape and Rest: Once risen, punch down the dough to release air. Divide into 11–12 equal portions, cover with plastic wrap, and let rest for 5–10 minutes while your waffle maker preheats.
- Cook the Waffles: Spray the waffle iron generously with non-stick cooking spray. Gently flatten each piece of dough and place it in the waffle maker. Cook until golden brown and puffed. Start on a low temperature and adjust as needed depending on your waffle maker model.
- Let waffles cool slightly, then sift powdered sugar over the top. Serve with your favorite toppings like honey, maple syrup, whipped cream, Nutella, or fresh fruit.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
All rights reserved. CHEF JAR. All images and content are copyright protected. PLEASE do not use my images without my permission. If you want to share this recipe, PLEASE provide a link back to this post.
So easy! I used buttermilk and didn’t let my active yeast bloom but these still turned out wonderfully!
Thank you so much, Jill! I think your waffles turned out to be very fluffy. Buttermilk + soda usually creates a wonderful rise. I will try it next time with buttermilk!
hi, there is milk in ingredients list but I don’t see it in instructions. when shall I add the milk?
Hi Dotty! Thanks so much for catching that! I’ve updated the instructions to include the milk—you should see the correction now. Really appreciate you pointing it out! 😊
Have you ever used gluten free flour in this recipe?
No, I have never tried any gluten flour for this recipe, Statia.
Can you make the dough the night before?
Yes, Emily! I recommend refrigerating the dough immediately after mixing, not after a rise. The cold temperature will slow the rise, but will not stop it. Your dough will rise completely within 12-24 hours depending on the temperature of your refrigerator and yeast. In fact, slow rising will give you better, tastier results as the yeast will have more time to do its work. Make sure to bring dough to room temperature before making waffles.
Can you freeze these
Yes, you can freeze Liège waffles. To do so, let the waffles cool completely after cooking. Then, wrap them individually in plastic wrap or aluminum foil, and place them in a freezer-safe bag or container. They can be frozen for up to 3 months. When you’re ready to eat them, you can reheat the waffles in a toaster, oven, or microwave until they are warm and regain some of their crispiness.
These look delicious!
Can I sub butter with something else? Just to go down on the calories. Thanks!
Hey Cindy! Absolutely, you can substitute butter for a lower-calorie option. Some good alternatives include:
Applesauce: A classic baking substitute. Use unsweetened applesauce in a 1:1 ratio to replace butter. It adds moisture without the extra fat.
Greek Yogurt: Use plain Greek yogurt. It provides a creamy texture with fewer calories. Use about half the amount of yogurt as you would butter.